Pre-heat oven at 375FCream butter and sugarAdd eggs one after the other beating well each time.Add vanilla Add dry mix alternatively with milkAdd 1/2 cup of fork crushed berries to the mix followed by folding in rest of the blueberries Line 12 muffin mould muffin tin with a liner and fill with the batterSprinkle sugar on the topBake at 375F for 30-35 minutes Cool and enjoy
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Dry roast the ingredients under chettinad masala and grind in to a coarse powder. Heat oil in a pan and add mustarf seeds and let it splutter. Add few dashes of asafoitida (heeng) followed by chopped onions and curry leaves. Saute' till onions get glossy and pink.Add boiled potaoes, salt, turmeric and 2-3 tbsp of chettinad masala.Mix well and cook covered for 5 minutes at medium heat till potatoes become golden.

cook 16 oz ricotta cheese with 1 tbsp ghee till most of the water evaporates. Add 3/4 cup milk powder, kesar strings and sugar to taste and cook again till the mixture becomes doughy. Add ground cardamom power if u wish. Cool and make balls. Garnish with pistachios and refrigerate.

Method Prepare quinoa with 2 cups of water. Pressure cook on high till one whistle and open the lid once the pressure settlesHeat oil in cast iron pan and add cumin seeds. Once it begins to crackle, add diced onions and saute followed by potatoes and mixed veggies. Add salt and fry veggies on medium flame. Add biryani masala and mix well.Add cooked quinoa to the veggie mix and stir well to mix the spices. Serve warm with raita/dip !